（《拾遗》）
【释名】摇车（《尔雅》）、野蚕豆（《纲目》）、小巢菜。
藏器曰∶翘摇，幽州人谓之翘饶。《尔雅》云∶柱夫，摇车（俗呼翘摇车）是矣。
蔓生细叶，紫花可食。
时珍曰∶翘摇，言其茎叶柔婉，有翘然飘摇之状，故名。苏东坡云∶菜之美者，蜀乡之
巢。故人巢元修嗜之，因谓之元修菜。陆放翁诗序云∶蜀蔬有两巢∶大巢即豌豆之不实者；
小巢生稻田中，吴地亦多，一名漂摇草，一名野蚕豆。以油炸之，缀以米糁，名草花，食之
佳，作羹尤美。
【集解】藏器曰∶翘摇生平泽。蔓生如KT 豆，紫花。
时珍曰∶处处皆有。蜀人秋种春采，老时耕转壅田。故薛田诗云∶剩种豌巢沃晚田。蔓
似KT 豆而细，叶似初生槐芽及蒺藜，而色青黄。欲花未萼之际，采而蒸食，点酒下盐，
羹作馅，味如小豆藿。至三月开小花，紫白色。结角，子似豌豆而小。
【气味】辛，平，无毒。
诜曰∶煮食佳，生食令人吐水。
【主治】破血，止血生肌。捣汁服之，疗五种黄病，以瘥为度（藏器）。利五脏，明耳
目，去热风，令人轻健，长食不厌，甚益人（孟诜）。止热疟，活血平胃（时珍）。
【附方】新二。
活血明目∶漂摇豆为末，甘草汤服二钱，日二钱。（《卫生易简方》）。
热疟不止∶翘摇杵汁服之。（《广利方》）
（出自《本草拾遗》）
【释名】摇车（出自《尔雅》）、野蚕豆（出自《本草纲目》）、小巢菜。
陈藏器说：翘摇，幽州人称之为“翘饶”。《尔雅》记载：柱夫，就是摇车（俗称翘摇车）。
它蔓生，叶子细小，开紫花，可以食用。
李时珍说：翘摇，是说它的茎叶柔嫩婉约，有高高飘扬摇曳的样子，所以得名。苏东坡说：蔬菜中美好的，是蜀地的一种叫“巢”的菜。因此朋友巢元修喜爱吃它，所以称之为元修菜。陆游的诗序中说：蜀地的蔬菜有两种“巢”：大巢就是不结实的豌豆；小巢生长在稻田中，吴地也很多，一名漂摇草，一名野蚕豆。用油炸它，拌上米粒碎屑，称为草花，吃起来很好，做成羹汤尤其美味。
【集解】陈藏器说：翘摇生长在水边草地。蔓生像KT豆（此处疑为衍文或异体字，指某种豆类），开紫花。
李时珍说：到处都有。蜀地人在秋天播种春天采收，老了以后翻耕作为田地的肥料。所以薛田的诗说：“剩种豌巢沃晚田。”藤蔓像KT豆但更细，叶子像初生的槐芽和蒺藜，颜色青黄。在将要开花还未出花萼的时候，采摘出来蒸着吃，蘸酒加盐，做羹或做馅，味道像小豆叶。到了三月开小花，紫色白色。结荚果，种子像豌豆但较小。
【气味】辛味，平性，无毒。
孟诜说：煮着吃好，生吃会让人呕吐出水。
【主治】破血，止血生肌。捣取汁液服用，治疗五种黄病（黄疸类疾病），以病愈为度（陈藏器）。利五脏，使耳目明亮，去除热风，使人身体轻健，长期食用不厌烦，非常有益于人（孟诜）。止住热疟，活血平胃（李时珍）。
【附方】新收录二则。
活血明目：将漂摇豆研成粉末，用甘草汤送服二钱，每日两次。（出自《卫生易简方》）。
热疟不止：将翘摇捣烂取汁服用。（出自《广利方》）
(From *Bencao Shiyi* / Supplement to Materia Medica)
[Names] Yaoche (from *Erya*), Yecandou (Wild Fava Bean, from *Bencao Gangmu*), Xiaochaocai.
Chen Cangqi stated: Qiaoyao is called "Qiaorao" by people in Youzhou. The *Erya* states: Zhufu refers to Yaoche (commonly known as Qiaoyaoche).
It grows as a vine with fine leaves and purple flowers that are edible.
Li Shizhen stated: "Qiaoyao" implies that its stems and leaves are tender and graceful, appearing to sway and flutter high, hence the name. Su Dongpo said: Among vegetables, the finest are those called "Chao" from the Shu region. Therefore, his friend Chao Yuanxiu loved eating it, calling it "Yuanxiu Cai". Lu You's preface to his poem states: There are two types of "Chao" vegetables in Shu: the large type is the infertile pea; the small type grows in rice fields and is also abundant in the Wu region. It is also known as Piaoyao Cao or Yecandou. When fried in oil and mixed with rice crumbs, it is called Caohua. It tastes excellent, especially when made into soup.
[Collected Explanations] Chen Cangqi stated: Qiaoyao grows in wetlands and marshes. It vines like [unclear character, likely referring to a legume], with purple flowers.
Li Shizhen stated: It is found everywhere. In Shu, people sow it in autumn and harvest in spring; when mature, it is plowed back into the field as fertilizer. Thus, Xue Tian's poem says: "Remaining seeds of Wan Chao enrich the evening fields." The vines are finer than [unclear character], the leaves resemble young locust buds and Tribulus, but are yellowish-green. Before flowering and budding, they are harvested and steamed for consumption, dipped in wine with salt added, used in soups or fillings, tasting similar to Vigna unguiculata leaves. By the third lunar month, small purple-and-white flowers bloom. Pods form, containing seeds resembling peas but smaller.
[Properties and Flavor] Pungent, Neutral, Non-toxic.
Meng Shen stated: Boiled for consumption is good; raw consumption causes vomiting of water.
[Therapeutic Actions] Breaks blood stasis, stops bleeding, and promotes tissue regeneration. Crushed juice taken internally treats five types of jaundice (Huangbing), continuing until recovery (Chen Cangqi). Benefits the Five Zang organs, clarifies the ears and eyes, expels wind-heat, makes the body light and vigorous, can be eaten long-term without fatigue, and is highly beneficial to humans (Meng Shen). Stops heat-type malaria, invigorates blood, and harmonizes the Stomach (Li Shizhen).
[Attached Prescriptions] Two new prescriptions.
Invigorate Blood and Clarify Eyesight: Powder the Piaoyao Dou, take 2 qian with Licorice Decoction, twice daily (from *Weisheng Yijian Fang*).
Incessant Heat Malaria: Crush Qiaoyao and take the juice (from *Guangli Fang*).